Discussion

Date Nut Bread and Cream Cheese

I grew up eating these sandwiches. If I am not mistaken the brand name of the bread was Dromedary. It was a fixture on the Chock Full O'Nuts menu. The last time I saw it on a menu was also in NY at The Bagel on West 4th St. They no longer have it however. I was wondering if anyone knew of a bakery big or small that still makes date nut bread, or a restaurant that still serves these heavenly sandwiches. Thanks!!

Thanks so much for the Dromedary info. I live in Nashville TN and had looked in several stores because datenut bread and cream cheese sandwiches were "requested" for a family get together. I too recalled it was Dromedary but all of the store managers told me they did not carry it any longer. Thanks again, my Kroger deli does carry a date nut bread that is ok, but not like the memories of the Dromedary.

Hi, I've been looking for recipes for Date Nut Bread just like I used to have in New York at Chock Full O' Nuts. I will try Dromidary link. If you ever come up with a recipe that tastes like what we remember please forward to me.Thanks, Estelle

Dromedary date & nut roll is available from the Vermont Country Store. I too have been looking for a long time, especially around the holidays. It was a great treat then, my Mom loved it. We used to get it canned at any grocery store. I just received my Vermont Store catalog & low & behold they have it!!

I've been on a kick lately with date nut bread and cream cheese. Cannot find Thomas brand, which was the standard in New York city area, but have been buying Nuemanns brand, usually in the deli section at supermarkets, it's not bad. Maybe a tad drier. It's made in Illinois, so I assume it's widely available.

Vermont Country Store does have the date and nut bread, but it's made exclusively for them - no brand name like "Dromedary" on the can. - Just type in "date and nut bread" in the search box and voila! But, be warned - not cheap! $13.90 for two cans that are 8 oz. each - and you must buy as a set of two! Hope this helps.

If you go to the link below and slide down to -DromedaryHome Use Date Nut Roll/Cake Mixes-you'll find info about either the Dromedary Date Bread boxed mix or the Dromedary Date Nut Roll (a canned bread.)

These were the base for my mom's date bread/cream cheese sandwiches and they are still available in retail markets.

What I remember is a really dark, moist, almost gooey date-nut bread. I have been looking for a recipe for years, but the only ones I can find are all basically the same, calling for soaking the dates in boiling water. They produce a light, dry quick bread type bread.Does anyone have a recipe for the other kind?

this is so much like a recipe i used to make for date nut bread that produced the most moist and delicious loaf. I don't remember my instructions stating to let this stand for one day before cutting --- i don't think i could have waited that long!

I made your recipe and it's quite tasty. Thank you. The one I remember is like the one described above by Ruth Arcone.-"dark, moist, and almost gooey." I used to get it at Alexander's market in southern California, but my parents were from Hoboken so that would seem to tie in with all the East Coasters here.

For many years, this was my Mother's signature dish. She did make it from scratch at times, but usually she used the Dromedary Box Mix. I remember her soaking the dates in boiling water and she always added walnuts.This was then cooked in a large loaf pan. Always very moist, dark and gooey. Thanks for bringing up such a favorite memory. Those sandwhiches were awesome.

I, too, was remembering enjoying VandeKamps Date Nut Bread and found a recipe that I tried; I was thrilled with how it tasted like the one I remember. Especially when I spread it with cream cheese! Yum!

Preheat oven to 350 degrees F.In a medium bowl, pour water over the dates and butter. Stir and let the mixture sit until lukewarm Puree 1/3 of the mixture in a food processor or blender to make a paste, then stir it back into the date mixture. Add the brown sugar, molasses and eggs. Stir until everything is thoroughly combined.

In a separate large bowl, sift together the flour, baking powder, baking soda, and salt Make a well in the center and pour in the date mixture. Mix until all the ingredients are combined. Pour the batter into a greased 9x5" loaf pan.

Bake for 50 minutes; loaf is done when the top has risen and a cake tester inserted in the center will have some dates clinging to it but no batter. Remove the bread from the oven and cool it on a rack for 10 minutes before turning it out of the pan to finish cooling.

This is almost the exxact same as the one my Mom used. Also, her signature dish during the holidays. Very dark, moist and so good warm with CC. The molasses, I believe was the key ingredient that most recipes leave out.

Kathy John's near UConn, Storrs, Connecticut (old-fashioned soda fountain & ice cream parlour) used to serve delicious ones. Our family used to go, must have been the late 70's last time I was there, so.... They had a penny-candy shop then too. If you're nearby try & see: 643 Middle Turnpike, Storrs, 06268, 860-429-0362.